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My Fathers Place on Coldharbour Lane to become a cocktail bar

I tried making cocktails by hand once but it proved very difficult, I think it's generally better to use some of watertight container to mix the liquid ingredients....

Idiot. 'Handmade' means something that has broadly been made by human rather than machine labour, that's all. People these days are fucking stupid :( :mad:
 
I suppose they can be glad that the council estate opposite has such small prison like windows rather than large ones with people obviously glaring out
The venue itself never had a blacked out front - unlike the Angel, where the Brickbox Ladies cojoined with the Saltoun Supper Club to hold their controversial upper-class Victorian/Georgian fancy dress supper night the year before last.
Amazing what some folks will do behind blacked-out windows!
 
Plenty of bars use pre-mix for eg Bloody Mary. I guess it's to distinguish from that. But yes, irritating copy.
Quite a few make their own bitters and other - er - stuff that goes in. Very different from more standard cocktail offerings.
I went on a little cocktail outing for London Cocktail Week last year and the difference between venues was pretty huge. Some really are quite crafted and subtle.
 
Quite a few make their own bitters and other - er - stuff that goes in. Very different from more standard cocktail offerings.
I went on a little cocktail outing for London Cocktail Week last year and the difference between venues was pretty huge. Some really are quite crafted and subtle.
Which is great for one or two cocktails, any more than that and your tastebuds are shot to shit. Same with wine IME.
 
I

In US dive bars, they serve margaritas out of things like slushy machines. They taste like no substance known to mankind but are oddly addictive
That stuff is every bartender's lifesaver. It is exactly the same as a slushy machine, only with added alcohol. They should have something similar for daiquiris.
 
i don't know quite what 'hand-made' alludes to. In a few high-volume cocktail places (like dodgy provincial nightclubs) you get places that premix the complicated bits, and these can then be topped up with juice or whatever at point of sale.

the other option is that some cocktail bars make almost everything in blenders, but that's normally because they want a slushie effect (frozen margheritas/daquiris etc).

but neither are commonplace. 'Hand made' cocktails are almost universal.
 
There are some very nasty (tasting and looking) prepackaged cocktails around. They are in foil packets, you twist the lid, I can't think what the brand is called.

But "handmade" for cocktails is a stupid word.
 
Which is great for one or two cocktails, any more than that and your tastebuds are shot to shit. Same with wine IME.
Three or four and it is not just my tastebuds which are shot to shit, quite frankly.
 
Unless they actually make their own mixers and distil their own booze calling it "hand-made" is a brazen PR lie. It's on par with saying a pint is hand-made because it was poured into a glass.
 
They've really messed up here. Because they've used the word "handmade" their target audience is going to be repelled and they won't get any customers. If only they'd run things by the grumpy old folk of urban75 before publishing anything.
 
They've really messed up here. Because they've used the word "handmade" their target audience is going to be repelled and they won't get any customers. If only they'd run things by the grumpy old folk of urban75 before publishing anything.
You're volunteering then I take it.
 
They've really messed up here. Because they've used the word "handmade" their target audience is going to be repelled and they won't get any customers. If only they'd run things by the grumpy old folk of urban75 before publishing anything.
I can see the angry crowds already. "Your yuppie cocktails aren't as handmade as my organic banner."
 
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